Sticky Date Pudding with Coffee Sauce

Sticky Date w Salted Caramel Sauce Crop

Sticky date pudding is a rich and moist cake that can soak up any wonderful sauce you serve it with. I have paired it with a coffee sauce made with palm sugar and I am sure you have started drooling just imagining what it would taste like! This pudding can be made like cupcakes and served without the sauce too.

Preparation time:   25 minutes

Cooking time:   25 minutes

Serves:   6

200 g pitted dates, chopped

250 g boiling water

1 teaspoon bicarbonate of soda

100 g brown sugar

80 g melted Q.B.B. Pure Ghee

2 large eggs, lightly beaten

150 g self-raising flour

1 teaspoon ground ginger

METHOD

  1. Place the first three ingredients in a mixing bowl. Stir well and keep aside until it cools.
  2. Preheat the oven to 180°C. Grease a muffin pan or a 15 cm round cake pan.
  3. To the dates, add brown sugar, Q.B.B. Pure Ghee and eggs and beat well until well incorporated.
  4. Sift in the flour and ground ginger. Fold in, ensuring there is no lumps of flour.
  5. Pour in the prepared muffin pan (able to make 8 pieces) and bake for 25 minutes. Bake for 40 minutes if using a cake pan.
  6. Cool the cake in the pan before removing it.
  7. Pour the prepared sauce over the cake and serve warm with vanilla ice cream.

COFFEE SAUCE

 250 g grated palm sugar (Gula Melaka)

25 g instant coffee

150 ml water

180 g caster sugar

25 g Q.B.B. Pure Ghee

½ teaspoon sea salt

100 ml thickened cream

METHOD

  1. Bring first 5 ingredients to a boil until palm sugar dissolves.
  2. Strain into saucepan again
  3. Put in Q.B.B. Pure Ghee, salt and thickened cream and bring to a simmer.
  4. Cool thoroughly before using.

 

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